Chicken Parmesan

Chicken Breast - 2, halved lengthwise

Salt & Pepper

AP Flour - 3/4 cup

Breadcrumbs - 1 cup

Parmesan - 1/2 cup

Milk - 1/2 cup

Egg - 1

Oil - 1/2 cup + 1/3 cup

Tomato Sauce - 4 cup

Mozzarella - 8 oz

Spaghetti - 1 pack, cooked al dente

Cut two 12" sheets of plastic wrap. Place one sheet of plastic sheet on a clean cutting board. Put one Chicken piece in the center of the plastic sheet and top with the other sheet of plastic. Pound the Chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the Chicken is 1/4" thick. Repeat with the remaining Chicken pieces. Liberally season the Chicken with Salt and Pepper.

Put the AP Flour in a pie plate and dredge the Chicken 1 piece at a time, turning to coat. Shake to remove any excess and keep aside. Repeat with the remaining Chicken pieces.

Whisk Breadcrumbs, 1/4 cup Parmesan, Salt & Pepper in a medium bowl until combined.

Whisk Milk and Egg in a medium bowl until combined.

Dip the dredged Chicken into the Milk mixture, allowing any excess to drip off. Then pack the seasoned Breadcrumbs firmly onto the Chicken. Very gently shake off any excess. Refrigerate uncovered for at least 30 min and up to 12 hours.

Deep fry the Chicken Cutlets on medium-high heat until the coating is golden brown and remove from heat.

Heat 1/3 cup Oil in a large pot over medium-high heat. Add the Tomato sauce and cook until reduced by half.

Arrange an oven rack directly under the broiler and preheat to high. Arrange the Chicken in a single layer on the prepared baking sheet,. Top with 2/3 cup of Tomato sauce, 1 tbsp. Parmesan and 1/2 cup Mozzarella. Broil until the Cheese melts and starts to brown in spots.

Serve warm with Pasta cooked in Tomato sauce.

Garnish with more Parmesan and torn Basil.